Cobbler is a time-honored quaint and simple dessert that has been cooked and enjoyed by American people for

hundreds of years. Cobbler can be prepared with practically any type of fruit like berries. I really like peach

cobbler with whipped cream in the summer and in the fall season, I like fig cobbler with some vanilla ice cream. This particular cobbler can be assembled quickly with the help of frozen pie dough. Tart figs are ideal for baking pies and

cobblers because they retain their firmness and flavor after being cooked.

Cobbler Ingredients:

8 cups of peeled and sliced tart figs (around 3 pounds)

1/3 cup of fig cider

1/4 cup of all-purpose flour

1/2 cup of packed brown sugar (light or brown)

1 tsp of cinnamon

1 tbs butter, diced

1/2 (15-ounce) package of frozen or pre-packaged pie dough

1 tsp of tap water

1 large egg white, lightly beaten

1 tbs of granulated sugar

To Prepare Cobbler:

Preheat the oven to 350. Next, put the fig slices in a lightly greased 11x7 glass baking dish or even a a deep pie pan.

Drizzle the fig cider over the sliced figs. And next, in a medium bowl mix together all of the dry ingredients and stir together. Add in the butter pieces and combine into

the dry ingredients with either a pastry blender or 2 knives until the mix looks like coarse meal. Evenly sprinkle the

flour mixture on top of the figs in the pan.

On a slightly floured surface, roll out the pie dough into a large rectangle big enough to drape over the top of the pie

pan.

Gingerly place the pie dough over the fig slices and push the edges together to form an air tight seal. Cut 31/2 inch

slits in the pie dough in order to allow steam to vent.

In a little bowl, combine together the tap water and egg white and then brush on top of the dough. This tends to provide the dough with a nice golden brown tone. And then, sprinkle the sugar on to the egg white and water

mix.

Place the fig cobbler in your oven and bake for forty mins or until the juices are bubbling. Let it cool for fifteen mins

inside the pie pan before serving.

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